MARILYN’S CASSEROLE PINTO BEAN, SAUSAGE AND CORN SOUP

22 Jul MARILYN’S CASSEROLE PINTO BEAN, SAUSAGE AND CORN SOUP

Ingredients

2 Cups Cooked Casserole Pinto Beans
8 Cups Casserole Pinto Bean Broth
1 Lb. Owens Hot Sausage
1 Large Onion chopped
1 Large Green Pepper chopped
2 Stalks Celery chopped
1 Tbsp. Knorr Caldo de Res (Beef Flavored Bouillon)
1 tsp. Garlic Powder
2 Tbsp. Oil
2 Cups Fresh Corn Off The Cob

Cooking Instructions

Chop onion, celery and green pepper and sauté in oil for 10 minutes. Put bean broth into saucepan and bring to a boil. Add the beans, sautéed vegetables, fresh corn and seasonings. Let simmer for 30 – 45 minutes. Add salt and pepper to taste. If desired, garnish with a dollop of sour cream and sprinkle with green onions. Serve with hot cornbread.

Variation: Omit sausage for a delicious vegetarian meal.

by Marilyn Cheadle, Salt Lake City, Utah